Preheat oven to 325 F. Spread the nuts in a single layer on a large baking sheet. Combine the clarified butter and olive oil, drizzle over the nuts and stir to coat. Scatter the rosemary, paprika and salt evenly over the nuts. Bake for 20 to 25 minutes, stirring with a metal spatula and shaking the pan so the nuts are evenly toasted. When they are golden brown they are ready. Allow to cool completely and store in an airtight container.

Curried Cashews

Makes 6 cups

1 pound raw cashews

6 tablespoons clarified butter

1 tablespoon curry powder

2 teaspoons cumin

1 scant teaspoon kosher salt

Preheat oven to 325 F. Toss the cashews with the clarified butter and spread out onto a baking sheet. Roast the nuts for about 20 minutes, stirring often to ensure even browning. Mix the curry powder, cumin and salt. When the cashews are golden brown sprinkle the spices on and allow the nuts to cool.

Sweet and Savory Pecans

1 large egg white

cup sugar

1 teaspoon salt

teaspoon ancho chili powder or your favorite kind

teaspoon ground allspice

teaspoon ground cumin

1 teaspoons cayenne pepper

2 cups pecan halves

Preheat oven to 300F. Beat egg white until foamy. Add sugar, salt, chile powder, allspice, cumin, and cayenne and whisk to incorporate. Add pecans and stir until the nuts are well coated. Spread mixture in a single layer on an ungreased baking pan. Bake pecans for 15 minutes, then remove from oven. Using a metal spatula, scrape, toss, stir, and separate nuts. Reduce oven to 250F and return nuts to bake until medium brown, about 15 minutes. Remove from oven; scrape, toss, and stir again. Place baking tray on cooling rack. When cool, separate clumps of nuts and store in an airtight container.